Servings | 2 |
---|---|
Preparation Time | 10 Minutes |
Cook Time | 20 Minutes |
Total Time | 30 Minutes |
Difficulty | Easy |
Main Ingredient | Chicken; Nopales |
Category | Poultry; Vegetables |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | Mexican |
Cook Method | Boiling; Stove Top |
Diet |
2 skinless, boneless chicken breast halves
3 fresh tomatillos, husks removed
3 fresh jalapeño peppers, seeded
One 16-ounce jar canned nopales (cactus), drained
Cook the chicken breasts in boiling water for about 10 minutes or until they are no longer pink in the center and their juices run clear (165°F). Drain, cool, and shred the chicken.
Cook the tomatillos, jalapeño peppers, and nopales in boiling water for about 5 minutes or until the tender. Drain.
Combine the tomatillos and jalapeño peppers in a blender until smooth; pour into the pot with the shredded chicken and cook over medium heat. Dice the nopales and add to the mixture. Simmer the mixture for about 5 minutes or until completely reheated.
Calories: 174 cal
Total fat: 3g
Saturated fat: <1g
Cholesterol: 59mg
Sodium: 99mg
Potassium: 1,048mg
Carbohydrate: 12g
Fiber: 7g
Sugar: 3g
Protein: 26g